Tag Archives: coffee

Tasty Tuesday: Kahlua Chocolate Cheesecake

So, last Tasty Tuesday I told you I’d share 2 of my versions of favorite dishes from one of my FAVORITE restaurants- The Cheesecake Factory.  If you still haven’t made that dish I gave you, well, that’s a bloody shame.  Its good.  Its REAL good.  As I type, I’ve got leftovers from the batch I made yesterday, and – although I had it for lunch- I’m contemplating having it for dinner.

But, that’s not what this week’s Tasty Tuesday is about.

THIS week, I’m going to share with you happiness.

THIS week, I’m going to share with you a good day in creamy, goodness-y (yes, its a word) form.

THIS week, I’m going to share my recipe for my version of their Kahlua Cocoa Coffee Cheesecake.

Like every other time, like I said, I searched the internet for a fabulous homemade rip off version to help quiet my craving, but after trying a couple of these poor excuses for replacements, I came up with my own.  That’s right- its all mine.  Pretty proud of myself, if I may say.

Now all I have to do is remind myself that just because I CAN make this fantabulous version at home whenever I want, I shouldn’t.  My taste buds thank me, but my waistline is NOT on speaking terms with me at the current moment.

Sooooo… you ready?  Good.  Here’s the recipe:

 

Kahlua Chocolate Cheesecake

Crust
10 chocolate graham cracker rectangles, broken up and pulverized… what?  Too harsh?
5 tbsp. butter, melted
1/4 cup sugar
1 tbsp instant coffee granules
Cheesecake
1 1/2 cups semi-sweet chocolate chips
1/4 cup Kahlua or 1/4 cup coffee-flavored liqueur
2 tablespoons butter
2 eggs
1/3 cup sugar
1 tbsp flour
1/4 teaspoon salt
1 cup sour cream
2 (8 ounce) packages cream cheese, softened
Directions:
Before beginning, let the eggs, cream cheese, and sour cream come to room temp for around 4 hours.  This is VERY important.  Do NOT skip this.
Preheat oven to 350F degrees.
Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.  I like to use a straight edged measuring cup to really pack the crust down and help with pacing down the sides- something that can be kind of difficult to do normally.  Bake for 5-7 minutes.  You’ll be able to smell when its ready, but if not, don’t let it go over 7 minutes.  Set it aside to cool.
In a small saucepan over medium heat, melt the chocolate with the Kahlua and butter; stir until smooth.  Try not to eat just that.  You’ll need it all for the cheesecake.  Now set it aside.
Using a stand mixer with a paddle attachment, beat the room temp cream cheese with the sugar and salt at med./low speed until smooth and fluffy (about 2 minutes).  You can do this using just a really good hand mixer, but I like my stand mixer best.  It takes less time and less work.  It CAN be done without a stand mixer, though, so you have that option.
Next, beat in the flour on LOW, followed by the eggs- one at a time, and mix only until each egg is fully incorporated.  Scrape the bowl and add in the sour cream.  Once again, only mix until its fully incorporated.  Gradually blend in chocolate mixture.
Pour into prepared crust and bake for 35 minutes or until filling is barely set in center.
Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour. Refrigerate several hours or overnight.
Garnish with a spoon.  Ok, maybe some whipped cream and chocolate shavings would be nice.  A chocolate ganache would probably be pretty tasty, too, but I never got that far.  I dove into it the moment I was able.
Enjoy!  Let me know what you think!

Coffee does, too, count as a food group!

As I sit here in the wee afternoon hours, eyes drooping, body beginning to collapse from complete exhaustion, I’m staring at my coffee maker with longing. I’m typing with one hand while holding the tiny dictator with another, so I’m praying that by using “the Force”, I can start another pot. The phrase “If you don’t succeed, try, try again” comes to mind, but Jacob is staring at me, asking me why I’m making faces and squinting at the kitchen, so I should probably get up and practice my one handed coffee making skills and leave the Jedi tricks to Luke Skywalker.
My gramma would disapprove. She has told me more than once that I need to wean myself off of my black liquid of love and acceptance, but I’m not a quitter. I know that I love coffee more than a normal person should, and in all honesty, I’ve been drinking it so long that it doesn’t REALLY have an effect on me anymore- so why am I trying to get all “Jedi Master” on my Black and Decker? Because, if nothing else, my mind has started to associate coffee with mental clarity. Plus, it keeps my hands busy so that I don’t end up trying to strangle my adorable children when they start imitating the wild apes on the Animal Planet.
I used to refer to my love of coffee as an addiction and coffee as my drug of choice ; used to, that is, until the day that Cameron went to his first grade teacher and told her that his mommy was addicted to drugs. Mental note: kids listen to everything, they repeat everything, but they don’t stop for explanations. It took some doing, but I’m pretty sure that I was able to convince her that I didn’t need to go to rehab. I probably didn’t help the situation, though, when I jokingly went into a small rant about the health benefits of coffee and how, really, the USDA should include coffee as a main staple for nutritional completeness. APPARENTLY, pointing out how a single cup of coffee can be everything from a serving of protein to a serving of fruit (depending on what area you’re lacking in at the time), makes you look like a lunatic.
Whatever.
I’m going to go now and make a pot of probiotics.